Burrata di Andria Cheese vs Provolone Cheese
Burrata di Andria Cheese is a shredded, spongy, cream-soaked mass cow-milk cheese, while Provolone Cheese is semi-hard, artisan and made from cow milk, originating in Italy.
What Is Burrata di Andria Cheese?
Burrata di Andria is a fresh cow's milk cheese from Andria, in Puglia, southern Italy. A pouch of stretched mozzarella curd holds a filling of shredded curd and cream, and since 2016 the name has carried protected geographical indication status.
What Is Provolone Cheese?
Provolone is an Italian semi-hard cheese made from cow's milk with a stretched curd. It runs from the very sharp piccante, aged at least four months, to the mild dolce.
What's the Difference Between Burrata di Andria Cheese and Provolone Cheese?
- Texture: Burrata di Andria Cheese (Shredded, spongy, cream-soaked mass), Provolone Cheese (semi-hard, artisan)
- Taste: Burrata di Andria Cheese (Pleasant aroma of fresh or heated milk, butter, and cream), Provolone Cheese (tangy)
Side-by-Side Comparison
| Burrata di Andria Cheese | Provolone Cheese | |
|---|---|---|
| Country of Origin | — | Italy |
| Specific Origin | Apulia | Campania, Italy |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Raw or pasteurized | — |
| Texture | Shredded, spongy, cream-soaked mass | Semi-hard, artisan |
| Aging | — | At least 4 months for piccante |
| Taste | Pleasant aroma of fresh or heated milk, butter, and cream | Tangy |
Taste Comparison: Does Burrata di Andria Cheese Taste Like Provolone Cheese?
Burrata di Andria Cheese reads as pleasant aroma of fresh or heated milk, butter, and cream, while Provolone Cheese brings tangy character. On the nose, Burrata di Andria Cheese offers fresh or heated milk, butter, and cream, contrasted with Provolone Cheese's pleasant.
Can You Substitute Burrata di Andria Cheese for Provolone Cheese?
In most recipes, Burrata di Andria Cheese and Provolone Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect shredded, spongy, cream-soaked mass bite and body where the recipe calls for semi-hard, artisan. Flavor-wise, Burrata di Andria Cheese reads as pleasant aroma of fresh or heated milk, butter, and cream while Provolone Cheese brings tangy notes.
Which Is Better, Burrata di Andria Cheese or Provolone Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a shredded, spongy, cream-soaked mass cheese, go with Burrata di Andria Cheese. For a semi-hard, artisan profile, Provolone Cheese is the better fit. Flavor-wise, Burrata di Andria Cheese suits recipes that want pleasant aroma of fresh or heated milk, butter, and cream notes, while Provolone Cheese fits dishes calling for tangy.
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Frequently Asked Questions
Is Burrata di Andria Cheese the same as Provolone Cheese?
No, they're distinct cheeses.
Is Burrata di Andria Cheese similar to Provolone Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Burrata di Andria Cheese for Provolone Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Burrata di Andria Cheese taste like Provolone Cheese?
Burrata di Andria Cheese reads as pleasant aroma of fresh or heated milk, butter, and cream, while Provolone Cheese is tangy. Aromas also diverge. Burrata di Andria Cheese leans fresh or heated milk, butter, and cream, and Provolone Cheese is closer to pleasant.
What is Burrata di Andria Cheese made of?
Burrata di Andria Cheese is made from cow milk (raw or pasteurized).
What is Provolone Cheese made of?
Provolone Cheese is made from cow milk. It's typically aged at least 4 months for piccante. It originates in Italy.
Which should I choose, Burrata di Andria Cheese or Provolone Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Burrata di Andria Cheese is shredded, spongy, cream-soaked mass, while Provolone Cheese is semi-hard, artisan.